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Corn Tortilla Chicken Lasagna Recipe

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This recipe for Corn Tortilla Chicken Lasagna is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
36 corn tortillas ( 6 inches)
6 cups cubed cooked chicken breast
2 cans ( one 28 oz, one 16 oz) kidney beans, rinsed and drained
3 jars ( 16 oz) salsa
3 cups (24 ozs) sour cream
3 large green peppers, chopped
3 cans (3.8 oz each) sliced ripe olives, drained
3 cups (12 oz) shredded Monterey Jack Cheese
3 cups ( 12oz) shredded cheddar cheese
Directions:
Directions:
In each of two greased 13X9X2 baking dishes, arrange six tortillas. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice.

Cover and bake at 350º for 25 minutes. Uncover; bake 10-15 minutes linger or until the cheese is melted. Let stand 10 minutes before serving.
Number Of Servings:
Number Of Servings:
12 servings - 2 casseroles

 

 

 

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